A Magnificent Roast Beef Tenderloin: The Ultimate Christmas Main

Roast Beef Tenderloin

Are you ready for the ultimate Christmas main? This year, we’re bringing you a brand new recipe that will leave you in awe. Introducing our Roast Beef Tenderloin, cooked to perfection using a simple but highly effective technique. Get ready for tender, blushing pink meat from edge to edge, slathered in a garlic-thyme-butter and served with a dreamy mushroom sauce. Delectable doesn’t even begin to describe it. We hope you’re as excited as we are!

A Beef Tenderloin Recipe – Worthy and Safe!

Beef tenderloin, also known as eye fillet, is a cut of beef that is prized for its tenderness. It’s often reserved for special occasions due to its higher price tag. When cooking such a luxurious cut of meat, it’s important to use a technique that does it justice. That’s why we’re sharing a low-risk, proven method for cooking beef tenderloin. This technique ensures exceptional results and even cooking from edge to edge. Say goodbye to overcooked grey meat and hello to perfectly cooked beef every time!

Here’s what you need to know about this recipe:

  1. Method – Start by searing the beef to brown the surface, then slather it with a garlic-thyme-butter. Finally, roast it in a low 120°C/250°F oven for 40 minutes.
  2. The low temperature – Cooking at a lower temperature ensures even cooking throughout the beef. Higher temperatures can result in a thicker band of overcooked meat, which is not ideal for a smaller cut like tenderloin.
  3. Safer – Cooking at a lower temperature also reduces the risk of overcooking the beef. It gives you more control and prevents the meat from going from perfect to overcooked in minutes.
  4. Overnight salting – For the best results, we recommend sprinkling the beef with salt the night before and leaving it uncovered in the fridge. This step helps season the meat all the way through.

Cut Face Beef Tenderloin

Premium v Economy Beef

While we typically splurge on good quality beef for special occasions, we’ve also experimented with economical tenderloin and were pleasantly surprised. By trimming and tying the beef ourselves, we were able to save around 70%. It’s a great option for those on a budget who still want to enjoy the deliciousness of beef tenderloin. See our Economical Beef section below for more details.

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Creamy Mushroom Sauce – The Perfect Accompaniment

A delicious roast beef tenderloin deserves a sauce that is equally impressive. Since tenderloin doesn’t produce enough drippings to make a good gravy, we’ve created a creamy mushroom sauce that complements it perfectly. Made using the pan drippings and infused with mushrooms, masala, and cream, this sauce adds a gourmet touch to your meal. It’s the perfect finishing touch to elevate your dining experience.

Beef Tenderloin with Creamy Mushroom Sauce

About The Creamy Mushroom Sauce

One of the challenges we faced when developing a beef tenderloin recipe was finding the right sauce to complement it. We wanted a sauce that was worthy of this expensive cut of meat. While we would love to recommend a red wine sauce, it’s not always practical for everyone. Many readers don’t have homemade beef stock, which is essential for a rich and luxurious red wine sauce.

Instead, we decided to create a mushroom sauce that utilizes every drop of flavor left in the pan after roasting the beef. This sauce is truly dreamy, with a naturally shiny and flavorful base. It’s 100% worthy of tenderloin and will take your dining experience to the next level.


Here’s what you’ll need to make our Roast Beef Tenderloin:

1. Centre-cut beef tenderloin (eye-fillet)

Centre-cut Beef Tenderloin

Beef tenderloin, also known as eye-fillet, is a highly prized and tender cut of beef. The center-cut is ideal for roasting because it cooks evenly and has a relatively uniform shape. It’s available in varying weights, typically ranging from 1-1.25kg (2-2.5 lb). You can find quality cuts at grocery stores for around $40/kg, or splurge at good butchers for up to $90/kg.

Economical BEEF options

For those on a budget, there are economical options for beef tenderloin. You can opt for smaller roasts (~400-500g/14-17oz) from smaller tenderloins, or choose the tail end of a tenderloin that tapers to a thin point. Another option is to buy a whole tenderloin and trim and tie it yourself, saving around 60-70%. Check out our guide on how to trim and cut beef tenderloin for roasting for more details.

Garlic-Thyme-Butter Slather

The secret to adding a burst of flavor to our Roast Beef Tenderloin lies in our garlic-thyme-butter slather. By using softened butter, we ensure that the garlic sticks to the surface of the beef, creating a flavorful crust.

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Creamy Mushroom Sauce for Roast Beef Tenderloin

To accompany our Roast Beef Tenderloin, we’ve created a delicious creamy mushroom sauce. Here’s what you’ll need:

  • Marsala: This Italian fortified wine adds a gourmet flavor to the sauce. If you don’t have Marsala, you can use white wine as a substitute. For a non-alcoholic version, low sodium chicken stock works well.
  • Mushrooms: We recommend using white mushrooms for their color, but you can use Swiss Brown / Cremini mushrooms if you prefer.
  • Garlic: A small amount of garlic adds flavor without overpowering the dish.
  • Chicken stock/broth: This provides a flavorful base for the sauce.
  • Cream: Thickened/heavy cream creates a creamy and luscious sauce.
  • Thyme sprig: Adds a hint of thyme flavor without black specks in the sauce. Dried thyme can be substituted, but be aware of the black specks it may leave behind.

Beef Tenderloin with Creamy Mushroom Sauce

How to Make Roast Beef Tenderloin

Roasting our Roast Beef Tenderloin at a low temperature of 120°C/250°F is the key to achieving perfect results. The cooking time is relatively short, taking only 40 minutes. This technique ensures that the beef cooks evenly and maintains its tenderness.

Start this recipe the night before by salting the beef. This step enhances the flavor and creates a superior crust.


  1. Tied beef – If your beef is not already tied, use kitchen twine to tie it at 2.5cm / 1″ intervals. This helps maintain a nice shape as it roasts.
  2. Overnight salting – Pat the beef dry with paper towels, then sprinkle it with salt and pepper. Place it on a rack on a tray and refrigerate it uncovered overnight.
  3. De-chill – Remove the beef from the fridge 2 hours before cooking to remove some of the chill from the center.
  4. Butter Slather – Mix the garlic-thyme-butter slather ingredients in a bowl.
  5. Sear fast! – Sear the beef all over in an ovenproof skillet on high heat.
  6. Cool briefly – Place the beef back on the rack to cool for 15 minutes.
  7. Slather – Spread 3/4 of the butter slather onto the beef, on top and sides.
  8. Slow roast – Transfer the beef to the skillet and roast for 15 minutes at 120°C/250°F. Then slather the remaining butter onto the beef and continue roasting for an additional 25-35 minutes, or until the internal temperature reaches 53°C/127°F for medium-rare.
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Roast Beef Tenderloin

  1. Rest – Remove the beef from the skillet and let it rest for 10 minutes. The internal temperature will rise to 56-58°C/133-136°F, resulting in a perfect medium-rare.

How to Make the Mushroom Sauce

To make the creamy mushroom sauce that perfectly complements the Roast Beef Tenderloin, follow these steps:

  1. Roasting juices – Pour all the juices from the skillet into a bowl, scraping out all the little bits of garlic.
  2. Spoon off butter – Remove 1/4 cup of the fat that rises to the top of the juices and pour it back into the skillet. Save the remaining juices/fat for the sauce.
  3. Cook mushrooms – Heat the skillet on high heat and add the mushrooms. Cook until they start to sweat, then add thyme and garlic. Cook for another 2 minutes until the mushrooms are softened.
  4. Sauce – Add chicken stock/broth and reduce it by half. Then add Marsala and continue reducing by about half to cook off most of the alcohol. Finally, add cream, pepper, and the reserved roasting juices, including the garlic bits.
  5. Simmer – Cook on medium/medium-high heat for 5 minutes, reducing the sauce to a thin, syrupy consistency. The sauce will continue to thicken as it cools. Taste and adjust the seasoning with salt if needed.
  6. Transfer – Transfer the sauce to a bowl and serve it alongside the beef.

Beef Tenderloin with Creamy Mushroom Sauce

What to Serve with Beef Tenderloin

To complete your meal, we recommend serving our Roast Beef Tenderloin with Brie Dauphinoise Potatoes. They make the perfect side dish and can be prepared ahead of time. Other classic roast beef side suggestions include Creamy Buttery Mashed Potatoes, Sautéed Green Beans with Garlic, Garlic Sautéed Spinach, or Lemon Potato Salad. Feel free to explore our vegetable sides recipe collection for more options.

Watch How to Make It

If you prefer visual instructions, we’ve got you covered. Check out our video on how to make our Roast Beef Tenderloin so you can follow along step by step.

Life of Dozer

Our furry friend Dozer can’t resist the smell of roasting beef. He’s always ready to lend a sniff and keep us company in the kitchen.

Dozer Sniffing Beef Tenderloin

We hope you enjoy this magnificent Roast Beef Tenderloin recipe as much as we do. It’s the perfect centerpiece for your Christmas feast or any special occasion. Bon appétit!

Discreet Hyperlink: Rowdy Hog Smokin BBQ